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How to Make Boiled and Roasted Ham at Home (+ video)

30 March 2010

Ham is a leg of pork, which is preserved by various salting methods. Today there is a wide choice of ham available from supermarkets and delicatessens. It is a good source of protein, but buy leaner cuts of meat for a healthy diet. As it is a very delicious and nice-looking dish, try to make boiled and roasted ham at home. We offer you a great recipe: ham boiled in cider and roasted with cloves and honey.

What Low Fat Foods to Eat in Fast Food

25 March 2010

Most takeaway fast foods - fish and chips, chicken and chips, burger and chips, pizza - ore high in fat and salt. These are fine if eaten occasionally, but not every day. But we often have to eat in fast food. Actually, there are some low fat and healthy dishes in such restaurants. So what foods and products to choose not to injure our health.

How to Bake Potatoes in Microwave (+ video)

18 March 2010

Potatoes bake well in the microwave especially if you are in a hurry, but they don't have that lovely crisp skin you get when they are in the conventional oven. I often start the potatoes in the microwave, then transfer them to a very hot oven for about 15 minutes to crisp the skins, since that is how my family prefers them.

Preparing Vegetable Purees in Microwave

12 March 2010

These are very popular now, and many people like to serve a party selection arranged on a platter in a cartwheel effect. Prepare them ahead of the party and arrange on the serving dish. Cover with clear film, then pierce the top and reheat in the microwave for about 6 minutes on full power when required. Allow 6 oz (175g) vegetables per person.

How to Cook Rice and Pasta in Microwave

05 March 2010

Cooking rice and pasta in the microwave gives excellent results, though no time is saved. The plus factors, however are that the texture and taste are both good, there are no sticky pans to contend with - and the kitchen doesn't get hot and steamy. Use a large bowl, since the liquid will boil up during cooking and there is nothing more irritating than having to mop up spills.

Roasting Chicken in Microwave

01 March 2010

Chicken stays moist and full of flavour when cooked in the microwave, however, it will not have its lovely crisp skin. Since my family enjoy the skin on a chicken and like it golden and crispy, I three-quarters cook the chicken in the microwave, then transfer it to the top of a very hot oven for about 15 minutes to finish cooking. However, if I am cooking the chicken to use in a different dish, or to serve in a salad, then I usually cook it totally in the microwave.

Cheese Is Great for Your Health

19 February 2010

Cheese is made and eaten in nearly every country in the world. Most is made from cow's milk, but goat and sheep cheeses are also widely available. Soya beans are used to produce a milk-free option. Alternative cheeses made with non-animal rennet are available for vegetarians.

What Foods to Give Children for Breakfast

15 February 2010

There is a lot of truth in that old saying 'Breakfast like a king, lunch like a knave and dine like a pauper'. However, up to 17 per cent of school children skip breakfast before school. The first meal of the day is the most important as your child will probably have fasted for up to 12 hours. Our bodies release glucose from our stores shortly before we wake up to help us arise from bed.

What First Baby Foods to Give to Your Child

10 February 2010

Milk from the breast or bottle is the only food a baby needs in the first weeks of life. Solid foods should not be introduced too early - preferably not before 6 months - but some hungry babies will need to start solids before others. The first solid food given is often baby rice, mixed with the baby's usual milk, or pureed fruit or vegetables.

Choose Your Daily Diet and Balance Your Food

05 February 2010

We begin a new cycle of publications connected with diets and healthy eating. In our materials you'll read about counting fat, carbohydrate and fibre. Learn to balance the amounts of fat, carbohydrate and fibre you consume daily, because your good health depends on them.

Rules and Tips of Roasting Meats in Microwave

30 January 2010

Always buy prime cuts of meat for microwaving; they should be roasted on no higher setting than medium and if a cut proves tougher than expected, braise it on low (or defrost), with extra vegetables, sliced in a little stock.

Defrosting and Reheating Foods in the Microwave

21 January 2010

You can defrost and reheat food in microwave. Any type of food can be successfully defrosted in the microwave whether meat, fish, prepared dishes, soups, or vegetables. Full power is used and food is quickly heated through with very little effort. Do remember to allow it to stand for a few moments before serving, so that the residual heat spreads evenly throughout the food.

Let Your Six-Month-Old Baby Explore New Tastes of Food

14 January 2010

By the age of six months, your baby should be eating three meals a day. The quantity will vary from child to child but by this stage your baby is ready to enjoy a wide variety of tastes. This is a stage of quite rapid development and your baby will spend many more hours awake. Whereas a six-month-old baby still needs to be supported when you are feeding him, a nine-month-old is usually strong enough to sit in a high chair.

How Long To Cook Foods in Microwave

07 January 2010

Different types of food heat up at different rates. Dense foods, as I have mentioned, will take longer to heat through than lighter-textured foods, and foods with a great deal of water, fat or sugar in them will heat up or cook though more quickly than foods without. (This is why, again, when reheating a mince pie, the filling gets very not before the pastry seems warm. Always test with a skewer.) Meat on the bone cooks quicker than meat off the bone. Thin ends cook more quickly than thicker ends.

Chinese Cuisine. Cook Noodles and Rice

04 January 2010

Noodles are among the quickest foods to cook, and rice, while it takes a little longer, re-heats nicely and so can be prepared in advance. Indeed, some rice dishes require re-heated rice. Asian cities are filled with street stalls and wagons that sell the area's 'fast food', rice and noodles, for a quick meal or snack. These are warming and satisfying dishes, easy to serve and as easy to make. They are the perfect base for a one-dish meal.

Shopping for Food. What Products to Buy

24 December 2009

All foods and their ingredients must be safe by law. When looking at labels do not be misled by thinking that E numbers are bad; on the contrary, E numbers mean the additive has been accepted as safe all over the European Union. Food additives such as preservatives help food to remain fresh by controlling the germs that cause food poisoning.

Brain Foods. What to Eat to Be Clever

16 December 2009

There are many important factors in brain development but no scientifically proven links with specific types of food. That said, a balanced and varied diet obviously ensures that all possible factors important for brain development are present and there are some foods that are better than others for stimulating the brain cells.

Healthy Eating. What does Balanced Diet Look Like

11 December 2009

To grow properly and keep healthy, children need to eat a good balanced diet. The food guide pyramid has been desined to show quickly the different properties of each of the food groups that make up a balanced diet and children should aim to achieve this balance by the age of five. This information is generally depicted as a pyramid to show the proportion of foods.

Yeast Cookery. Secrets of Making Bread

02 December 2009

Home baked bread is miles apart from bought bread. Yeast cookery takes some practice to achieve good results but it is well worth the effort involved. Do you know secrets of making bread? Read about such processes, as sponging, kneading, rising, proving, making short-time doughs. And also about different methods of adding yeast to flour.